Reuben Braid

Reuben Braid

If you love Reuben sandwiches, you will surely love this ‘Reuben Braid.’ Made with frozen bread dough, Swiss cheese slices, pastrami or corned beef, sauerkraut and of course the star of the sandwich, at least in our opinion, the thousand island dressing.

Reuben Love

I love a good Reuben sandwich. I love everything about them. The sauerkraut, Swiss cheese, thousand island dressing, corned beef and the dark pumpernickel rye bread….But…(there’s always a But isn’t there)….the hubby doesn’t like dark rye bread or caraway seeds and it’s a ‘no go’ on the corned beef. What’s a girl to do…when I told my hubby we were having Reuben’s for dinner last night, I got ‘that look’. Ladies, you know what ‘look’ I’m talking about. It’s the same ‘look’ I often see on my grandsons face, when he doesn’t like what we’re having for dinner. 😧

Great for St. Patty’s Day

When I explained to my hubby that I was going to make the sandwiches with thawed, white bread dough and I would be using beef pastrami instead of corned beef, he seemed a little more interested. A Reuben Braid would be the perfect sandwich to celebrate St. Patty’s Day. Served with a bottle of Guinness and a side dish of colcannon, you’ll be dancing the Irish Jig in no time~

We really enjoyed this new take on an old classic. Serve this ‘braid’ for lunch, dinner or served as an appetizer.

Remove wrap from dough and pour dressing lengthwise in a 4-inch strip down center of dough. Top with pastrami or corned beef, Swiss cheese and sauerkraut. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips alternately, left over right. Finish by pulling last strip over and tucking under braid.

Lift braid with both hands and place on a large sprayed baking sheet. Brush with egg white and sprinkle with caraway seeds. Bake at 350°F 30-35 minutes or until golden brown. Cool slightly and slice to serve.